Golden Umami Mushroom & Caramelized Onion Savory Baked Oats with Crispy Sage

Ditch the sweet and embrace the savory with this incredibly flavorful baked oats recipe! We're transforming humble oats into a gourmet experience, brimming with rich umami from sautéed mushrooms and sweet caramelized onions. Topped with fragrant crispy sage, this dish offers a comforting yet sophisticated start to any day, proving oats can be a star beyond breakfast cereals.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil (for onions)
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 cup rolled oats (not instant)
• 2 cups vegetable broth (low sodium)
• 1/2 cup milk (dairy or unsweetened non-dairy)
• 1/4 cup grated Parmesan cheese (optional, or nutritional yeast for dairy-free)
• Salt and freshly ground black pepper to taste
• For the Crispy Sage:
• 1 tbsp olive oil
• 8-10 fresh sage leaves

Instructions

1. **Caramelize Onions:** Heat 1 tbsp olive oil in a large oven-safe skillet over medium-low heat. Add sliced onion and cook slowly, stirring occasionally, for 15-20 minutes until deeply golden brown and caramelized. Remove onions from skillet and set aside.
2. **Sauté Mushrooms & Garlic:** Increase heat to medium. Add sliced mushrooms to the same skillet and cook, stirring occasionally, until softened and browned, about 5-7 minutes. Add minced garlic and fresh thyme, cooking for another minute until fragrant.
3. **Combine Ingredients:** Return caramelized onions to the skillet. Stir in rolled oats, vegetable broth, milk, Parmesan cheese (if using), salt, and pepper. Bring the mixture to a gentle simmer.
4. **Bake:** Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the oats are cooked through and most of the liquid has been absorbed, and the top is lightly golden.
5. **Prepare Crispy Sage:** While oats are baking, heat 1 tbsp olive oil in a small pan over medium heat. Add fresh sage leaves and fry for 1-2 minutes until crispy and fragrant. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
6. **Serve:** Divide the baked oats into bowls. Top each serving with the crispy sage leaves.
7. **Optional Garnish:** A sprinkle of extra Parmesan or a drizzle of truffle oil can enhance the umami.
8. Enjoy your comforting and flavorful savory baked oats warm!

Chef's Note

For an extra layer of umami, try adding a splash of dry white wine or balsamic vinegar to the mushrooms while they sauté. Don't rush the caramelization of the onions – that slow, low heat develops incredible sweetness and depth of flavor!

Make-Ahead Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen, or in the microwave.

Substitutions

Mushrooms: Any variety works! Shiitake or oyster mushrooms would add even more umami. Milk: Cream or half-and-half for extra richness, or water for a lighter option. Cheese: Goat cheese or a sharp cheddar would also be delicious, or nutritional yeast for a dairy-free option. Herbs: Rosemary or marjoram can be used instead of thyme.